Welcome to Kiyo's table.
In our kitchen, we cook East Asian home food — the kind that actually shows up on dinner tables across China, Taiwan, Japan, and Korea.
But we can't help always wanting to understand it more deeply. Why does steamed egg feel so different from one country to the next? Why do Chinese wuliu and Japanese nanbanzuke share almost the same instinct — fried things, sweet and sour — despite being worlds apart? These connections across East Asian cuisines are, for us, one of the quiet joys of cooking.
Some recipes come from Japan. Some from China, Taiwan, or Korea. Some are dishes we've learned, adjusted, and slowly made our own.
This channel is a record of two people who love food and cook together — the process, the small moments in the kitchen, and the simple happiness of sitting down to eat. No lectures. No lab coats. Just genuine curiosity, and food that makes a table feel like home.
Recipes are available in Chinese, Japanese, and English. Hope you'll cook with us.